Mark's Feed Store Potato Salad Recipe

basic potato salad

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This simple (but always delicious) potato options comes with two options for dressing, so you can easily please every palate at your next potluck party or picnic.

Yields: 6

Prep Time: 0 hours 10 mins

Total Time: 0 hours 35 mins

2 lb. small new potatoes

kosher salt

Vinaigrette or Creamy dressing (see recipes, below)

1/2 c. chopped fresh flat-leaf parsley

Basic Vinaigrette

3 tbsp. olive oil

2 tbsp. red wine vinegar

1 tbsp. Dijon mustard

kosher salt

Pepper

Basic Creamy Dressing

3 tbsp. sour cream

2 tbsp. mayonnaise

1 tbsp. white wine vinegar

kosher salt

Pepper

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Place the potatoes in a large, wide pot, cover with cold water and bring to a boil. Add 2 tsp salt, reduce heat and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
While the potatoes are cooking, make the dressing.
Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the parsley.
To make vinaigrette: In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper. Makes 1/3 cup.
To make creamy dressing: In a large bowl, whisk together the sour cream, mayonnaise, vinegar, and 1/4 teaspoon each salt and pepper. Makes 1/3 cup.

Tips & Techniques

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